There is just not much I love more on a Saturday than to throw a bunch of stuff in the slow cooker after breakfast, get busy about my day and still have a hearty meal ready on the table for dinner. This Slow Cooker Mexican Chicken Stew totally checks all those boxes.
I’m a fan of Taco Soups, I’m a fan of chicken chili, and I’m a fan of vegetable stew. So, this slow cooker Saturday soup came about by using my knowledge of all those recipes and looking at what was actually available in my pantry. Yes, I’m always trying to shop my pantry but this can be made without any cooking. I might be one of those “dump and go” type of recipes.
This is totally a soup I’d get to make and take somewhere because my main man doesn’t like beans, but hey there are times we need to love on others or take a meal to a friend. I also love that there are chunky things in this soup, so I could scoop out things for Little Man to eat. When we are eating soup, he sure likes to have a bowl and spoon just like us. That kid is getting so big.
Mexican Chicken and Roasted Tomato Soup
Ingredients
- 1 can Great Northern Beans
- 1 can fire-roasted diced tomatoes
- 1 can chopped green chilies
- 1 Cup Verde Salsa
- 1 box Swanson Mexican Tortilla chicken broth
- 1 tray Tyson Trimmed and Ready chicken strips
- seasoning for chicken
- 1 Tablespoon olive oil
- 1 bell pepper chopped
- 1-2 Cups frozen edamame shelled
- 1 Cup fresh spinach
- 1 Tablespoon garlic minced
- 3 Teaspoons lime juice
- 3 big dashes seasoned salt
Instructions
- Dice chicken into 1/2 inch cubes.
- Season chicken and cook in skillet until browned and cooked through.
- Remove chicken and place in the bottom of a crockpot.
- In the same skillet, add 1 tablespoon of oil and heat to medium.
- Chop/dice bell pepper into 1/4-inch cubes.
- Cook bell pepper in oil until edges start to brown.
- Transfer bell pepper and pan bit to the crockpot.
- Drain and rinse canned beans and add to crockpot.
- Add all remaining ingredients to crockpot, except spinach.
- Let the soup cook in the crockpot for at least 4 hours (this could also simmer in a dutch oven for 1 hour, instead.)
- Chop spinach and add to soup 20-30 minutes before you eat it.
- Serve hot and garnish with cheese, chips, avocados or more salsa.
Weeknight, weekend, sneak in veggies or leave them out. This soup is perfect for these cold winter months. What’s your go to?
For some other Slow Cooker or Soup recipes, check out this list below:
- Crockpot Freezer Meals
- Crockpot Turkey Tacos
- Crockpot Apple Butter
- Skinny Lasagna Soup
- Crockpot Sausage Tortellini Soup
- Slow Cooker Pumpkin Chili
- Green Chile Chicken Chili
- KMac’s Crockpot Gumbo
- Mexican Chicken and Roasted Tomato Soup
- Mama Sue’s Kitchen Cabinet Gumbo
- Stockpile Stew (7 Can Soup)
- Slow Cooker Mock Gumbo (WW friendly)
- Slow Cooker Venison Stroganoff
- Slow Cooker Venison Swiss Steak
- Rustic Italian Chicken Stew
- Green Chile Chicken Chili
- Slow Cooker Beef Stew
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